Recipe - Eggs St. Charles

1 lg Egg
One fourth cup Milk
8 Trout fillets; about 3
ounces each (tilapia; drum
or redfish can be
substituted)
One half cup Allpurpose flour
One half cup Corn flour
One fourth cup Vegetable oil or clarified
butter
Salt and black pepper
8 Poached eggs
2 cup Hollandaise sauce

From: elendil@yatcom.com (Edward J. Branley) (COLLECTION)

Date: Mon, 5 Jun 1995 04:37:44 GMT
I posted a full review of our recent trip to Brennan's restaurant here in
New Orleans to rec.food.restaurants, and thought I'd share the recipes
here.

In a shallow bowl, beat the egg with the milk. Season the trout with salt
and pepper, then dredge the fillets in flour. Dip the fish in the egg wash
and coat with corn flour. Heat the oil or butter in a large skillet, then
fry the fish all over moderately high heat until crisp, about 4 to 5
minutes a side; blot on paper towels. Divide the fried trout between four
serving plates and top each fillet with a poached egg. Spoon hollandaise
over the eggs and serve. Serves 4.

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/EGGS

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